Sprig Originals's kitchen / Sharp Cheddar Pimento Cheese with Celery and Crackers
Sharp Cheddar Pimento Cheese with Celery and Crackers
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
The Southern icebox spread, made entirely with a box grater and a bowl. Hand-grated sharp cheddar, tangy cream cheese and sweet jarred pimentos get mashed into a scoopable, faintly spicy spread that only gets better as it chills. Nothing is heated at any point — put it out with celery sticks and crackers, or pile it onto sandwich bread for lunch the next day.
Ingredients
Pimento Cheese
- 8 oz block sharp cheddar cheese
- 4 oz cream cheese, left at room temperature
- 1/3 cup full-fat mayonnaise
- 4 oz jar diced pimentos, drained
- 2 tbsp finely grated sweet onion
- 1 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
To Serve
- 4 stalks celery, cut into sticks
- 1 sleeve buttery crackers
Instructions
- Take the cream cheese out of the fridge and leave it on the counter for 30 minutes to soften — do not microwave it, or the spread will turn greasy. Meanwhile, grate the block of cheddar on the large holes of a box grater into a mixing bowl (you should have about 2 packed cups) and set it aside.
- Tip the drained pimentos onto a couple of layers of paper towel and press gently to blot off excess liquid, then grate the sweet onion on the small holes of the grater until you have 2 tablespoons, juice included.
- In a second bowl, mash the softened cream cheese with the mayonnaise, Worcestershire sauce, cayenne and black pepper using a sturdy fork or a silicone spatula, working for about 1 minute until completely smooth with no lumps.
- Fold in the pimentos and grated onion, then add the grated cheddar and stir, pressing about a quarter of the mixture firmly against the side of the bowl as you go — this breaks down some shreds and makes the spread creamy rather than stringy. Taste and add more cayenne or black pepper if you like.
- Cover and chill at least 30 minutes (up to overnight) so the cheese firms up and the flavours settle. Stir once, then serve cold with celery sticks and crackers for scooping.
Chef's tips
- Grate the cheddar yourself: pre-shredded cheese is coated in starch and makes the spread dry and chalky.
- For a sharper, more old-school flavour, use half extra-sharp cheddar and grate it while it's cold and firm straight from the fridge.
- Stir in 2 tablespoons chopped jarred pickled jalapeños or a spoonful of dill pickle relish for a spicier, tangier version.
- Keeps covered in the fridge for up to 5 days and thickens as it sits — loosen with a teaspoon of mayonnaise before serving, or spread it thickly on soft white bread for sandwiches.
Nutrition (per serving, estimated)
388calories
10gprotein
17gcarbs
31gfat
Estimates only — values vary with brands and portions.
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